Perched at a dizzying altitude of over 11,000 feet, the remote paradise of Ladakh offers not only knuckle-gripping adventures through steep, narrow zigzag dirt roads and snow-clad mountains, but also a unique assortment of Indian and international cuisine.Food in Ladakh is a blend of Tibetan, Indian and Continental fare owing to the vast penetration of tourism in the state. Ladakhi cuisine, however, is seldom available as local ingredients cost more than imported ones. It also becomes even harder to acquire them when the roads are shut for at least seven months every year due to heavy snowfall.
1. MOMOS: People of all ages are crazy about momos, but trust me if you eat the Ladakhi momos you would never want to have momos of any other place.
2. Thukpa: Thukpa is a tibetan word for noodle. It originated in the eastern part of Tibet, that’s why Amdo Thukpa is famous among Tibetan & Nepalese people. Later it became popular in Bhutan, and also in the states of Sikkim, Ladakh, Arunachal Pradesh, and some other parts of India.
3. THENTHUK: So if you are confused between thukpah and thenthuk, lemme tell you thenthuk is a totally different meal. It is a very common noodle soup served almost at all hotels and restaurants in ladakh.
4. SKU: This is a traditional Dish of Leh, Ladakh. Sku is the daily meal of people here.This pasta stew is cooked in every house of Leh as it beats the cold and keeps the body warm when the temperature goes to -20 to -30 degrees.
5. KHAMBIR: Khambir is a pan shaped, most common local bread, brown in colour with thick crust, made from local whole wheat. It is served mainly for breakfast with butter tea / salt tea.
6. BUTTER TEA: Butter tea is made by adding butter and salt to the tea and stirring it. Khambir and salt tea are generally the appetizers in any Ladakhi function.
7. CHANG – THE LOCAL BEER: Chang is the local brew made by fermenting miller with yeast in a cylindrical porcelain pot
8. Gustaba: A delicacy – mutton minced with spices, shaped into balls and cooked in a flavorful yogurt gravy.
9. PABA and TANGTUR: It is also one of the staple foods of Ladakh. Very nutritious and a delicacy of Ladakh and is made of wheat and peas.